Make the Tart Crust: Begin by placing the slivered almonds and powdered sugar into the bowl of a food processor. Pulse them together until finely ground, which should take about 1 minute. Next, add the all-purpose flour and a pinch of salt, pulsing a few times to combine. Add the cold unsalted butter cut into pieces and pulse again until no visible pieces of butter remain—this usually takes about 10 pulses. Finally, add the egg yolk and vanilla extract, pulsing until the dough forms a ball. Transfer it onto a floured surface, shape it into a thick disk, wrap it in plastic wrap, and refrigerate until firm, which usually takes at least 1 hour.
After chilling, take the dough out of the refrigerator and let it soften at room temperature for about 20 minutes. This will make it easier to roll out without cracking. Unwrap the dough and place it on a floured surface. Use your hand to press it into about a ¼ inch thickness. Make sure to flour both the surface and the dough as needed to prevent sticking. Carefully roll the dough into a 13-inch disk. Transfer it to a 10-inch tart pan, ensuring it fits evenly against the bottom and sides. Trim any excess dough and slide the tart pan onto a cookie sheet. Cover it with plastic wrap and refrigerate again for several hours, or overnight.
Preheat your oven to 350 degrees F and prepare a baking sheet with parchment paper or a silicone baking mat. Arrange the oven racks in the upper and lower thirds. Make the Crumb Topping: In a medium bowl, whisk together flour, granulated sugar, baking powder, ground cinnamon, and a pinch of salt. Stir in the chopped almonds, followed by the melted butter, mixing until the dry ingredients are evenly moistened. Allow the mixture to sit for 5 minutes, then use your fingertips to break it into crumbs about ¼ to ½ inch in size, scattering them on the prepared baking sheet.
Remove the tart pan from the refrigerator and take off the plastic wrap. Line it with parchment paper and fill it with pie weights. Place the tart crust on the lower rack and the crumb topping on the upper rack. Bake for 10 minutes, then remove the weights and parchment from the tart shell. Move the tart shell to the upper rack and the crumbs to the lower rack. Continue baking until the tart shell is light golden and dry, about 15 to 20 additional minutes. The crumbs should bake until deep golden and firm, around 10 to 15 minutes. Let both the crust and crumbs cool on wire racks.
Next, prepare the Cream Cheese Filling: Using a mixer, beat the cream cheese on medium speed until smooth, scraping the bowl as necessary. Gradually add in the powdered sugar and vanilla extract, continuing to beat until lightened, about 1 minute.
Assemble the Tart: Spread half of the cream cheese filling on the bottom of the tart crust. Arrange the sliced strawberries on top, cut side down, and then spread the remaining filling over the strawberries. Evenly scatter the crumb topping over the filling. For a lovely finishing touch, dust the topping with powdered sugar right before serving and garnish with extra strawberries if desired. Carefully remove the tart from the pan and serve on a platter. Any leftovers can be wrapped and refrigerated.
